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[RECIPE] White Bean Kale Soup

White Bean Kale Soup

Since the winter has no plans of letting up just yet and it’s always a good time to eat healthy, here is a bone-warming soup that’s easy on the wallet and even easier to make. The key to a good soup is to let it sit for a while; this gives the flavors an opportunity to meld together. Kale and white beans are not only filling, they contain a rich amount of B vitamins, iron and fiber.  For the carnivores that want to really set this off, chopped smoked sausage will add a nice depth of flavor and texture.


INGREDIENTS (8 servings)

  • 1 16 oz. chicken or vegetable broth
  • 2 tbsp. of olive oil
  • 1 garlic clove minced
  • 1 small yellow onion, chopped
  • 1 lb. of organic kale  (stems and center removed, then coarsely chopped)
  • 2 15 oz cans of white beans (northern beans, cannellini or navy)
  • Salt and pepper to taste
  • 1 tbsp. of cumin
  • 1 bay leaf



In a large pot, heat olive oil over medium heat, then add onion and garlic. Sauté until soft.

Add kale and simmer until wilted. Add broth, beans, bay leaf and seasoning.

Simmer for 15-20 minutes on low heat, then serve.

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